Texas decapitated chicken

By VicentaLakin

Texas decapitated chicken
Texas chickens, also known as Texas chickens with fragrances of bone marrow, fresh cranchits, separated bones and flesh. The production of chickens is cumbersome, but it is expensive to produce, with the use of the best natural Chinese medicine, and has a function such as stomach digestion. The author, who is the heir to the Texas Chicken Snatching Process, has today unmasked the secret veil made by Texas Chicken Snatching。

Recipe Recommendations

  • Clean-loaded Sanhuang Chicken 1000g
  • honey 50g
  • pepper appropriate amount
  • octagonal appropriate amount
  • cumin appropriate amount
  • geranyl appropriate amount
  • grass fruit appropriate amount
  • Angelica dahurica appropriate amount
  • Baikou appropriate amount
  • galangal appropriate amount
  • salt appropriate amount
  • spices appropriate amount

Steps for Texas decapitated chicken

  • 1
    The chicken production is first and foremost demanding of the chicken, cleaning up, and reaching the remaining parts is usable. Take off the hairs on both sides of the chicken。
  • 2
    Remove the alien from the chickens' noses。
  • 3
    Take off the chicken hair。
  • 4
    Remove the skin from the inside of the chicken。
  • 5
    Get rid of the chickens everywhere。
  • 6
    Find a little mouth below the chicken head and pull out the chicken's bronche and edible。
  • 7
    Clean up the alien under the wings。
  • 8
    Washing the alien inside the thigh。
  • 9
    Put your hand in the inside of the chicken, flip it down, touch the chicken lung, rip it out. (Chicken lungs on both sides below)
  • 10
    Find the pellets at the point of the chicken and take them off。
  • 11
    Inserted with a large scissors from the cock chamber to the breast of the chicken, to the chest of the chicken, with scissors open and cartilage cut。
  • 12
    The chicken chamber was washed repeatedly with water, until it was free of blood。
  • 13
    Check if the fingernails of the chicken claws have yellow hard skin, if available, please remove them。
  • 14
    Put chicken claws in the inside of the chicken。
  • 15
    Crossing of legs joints。
  • 16
    Cross-plugged wings from the neck of the knife to the left and right。
  • 17
    Cross-plugged wings from the neck of the knife to the left and right。
  • 18
    Cross-plugged wings from the neck of the knife to the left and right。
  • 19
    Clean the chicken wings with slime。
  • 20
    The water was used to clean the chickens, and the chickens had been fashioned and formed like water。
  • 21
    I'll dry out the chickens and dry them。
  • 22
    Take 50 grams of honey, open with warm water。
  • 23
    add 300 g clean water to the moistened honey. at this point, the boiler is set to heat。
  • 24
    Smash the chicken with honey water。
  • 25
    Scratch the chicken with honey water, and then dry water, waiting for the boiler temperature。
  • 26
    The temperature of oil rises to around 190 degrees and the chickens are put in the paints of honey。
  • 27
    Blow up to the date red。
  • 28
    It's all blown up and cooled and controls the oil in the dry chamber。
  • 29
    All kinds of spices were packed and placed in the old soup pan, firing。
  • 30
    Chickens: The chickens that have finished the top colour are twirled in order。
  • 31
    Put the hammer on the good chicken, and then put it on the boiler. "No other heavy matter can be used without pummel."
  • 32
    Fire, water in the soup pan。
  • 33
    the salt will be poured into 300g after the boiler is opened。
  • 34
    The fire is boiled for one hour after the opening of the pot, the fire is lightened in one hour, the fire is lightened in half an hour, and then taste the salt of the soup, keeping the temperature above 90 degrees in the soup pan and the fire in the fire in one hour. It lasts from 8 to 12 hours, so that the chicken can taste it for a long time。
  • 35
    In 12 hours, the soup pan was fired, burned open, and when burned, the crushing stones and tungsten were removed。
  • 36
    Prepare the hooks and fences and turn the chickens up carefully with the hooks using soup。
  • 37
    Turn over and drag the whole chicken with a fence。
  • 38
    With a hook in hand and a fence in hand, the chicken is pulled out of his body by the floating force of soup juice。
  • 39
    When the chickens are taken out, the plate is set, then the chickens are cleaned up with a brush, and the chickens are laid out for a while. When a hot chicken shivering with a chicken in its arms and the whole of its bones falling, there was a thousand-year-old saying, "Sweet bones in the heat, fragrance snobs attack people; I've got five fingers to put out and my teeth grow."

    • Texas decapitated chicken Make Tips

    1: The chickens must be cleaned up, not vertebrae, trachea, lungs, and so on: honey must be flattened. 3: Old soup is more difficult to make, and clean water is better without old soup. 4: The longer it lasts, the better the chicken, the better the bones。

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